Research Progress of Safety and Harmful Component Control in Frying Oil

Frying foods have always been loved by consumers of all ages,but the quality of the cooking oil will deteriorate during the frying process and endanger human health. This paper reviews the varieties and requirements of frying oils at home and abroad. The new progress of frying process and the harm and mechanism of frying oil in the process of thermal processing due to quality deterioration are described. The quality evaluation standards of frying oil at home and abroad,the detection of harmful components in frying process,indicators and methods of measurement,control of harmful components are introduced. It provides the reference for the improvement and promotion of China's frying oil quality evaluation system.